Differences in amino acid composition in commercial orange juices

被引：11

作者：

del Castillo, MD ^{[1
]}

Santa-María, G ^{[1
]}

Pueyo, E ^{[1
]}

Corzo, N ^{[1
]}

Olano, A ^{[1
]}

机构：

[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 06期

关键词：

commercial orange juices; amino acids; discriminant analysis;

D O I：

10.1021/jf9709008

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The amino acid composition of two sets of commercial orange juice was determined, and the mean value and range of values for each amino acid were tabulated. Single-strength juices from concentrates showed lower content of amino acids than straight-processed juices. Statistical comparison by ANOVA revealed statistical significance (p less than or equal to 0.001) for aspartic, arginine, asparagine, glutamine, serine, threonine, and isoleucine, between straight-processed orange juices, and those single-strength juices from concentrates. The combination of glutamine, asparagine, and alanine allowed a 100% correct classification.

引用

页码：2329 / 2331

页数：3

共 12 条

[1] CHARACTERIZATION OF SPANISH ORANGE JUICE FOR VARIABLES USED IN PURITY CONTROL [J].